Garlic chicken

Cooking chicken with lots of garlic is common in Spain.  Although there is a plethora of garlic, the cooking mellows the flavour.  If you prefer an even more subtle garlic flavour, the garlic can be left unpeeled and then removed before serving.

Preparation Time: 20 Mins

Cooking Time: 35 Mins

Total Time: 1 Hr

Ingredients

For 6 servings…

4 tbs               Olive oil    

1½ kg             Chicken  - pieces     

                      Pepper      

                      Salt          

1 head             Garlic  - divided and peeled     

3                    Bay leaves

250 ml             Wine  - dry white     

250 ml             Stock  - chicken       

Method

Heat the oil in a wide, heavy-bottomed frying pan and put in the chicken pieces.  Turn them over a medium heat to brown them lightly all over and season with salt and pepper.

Remove the chicken and fry the garlic cloves over a low heat in the same oil, stirring and turning them over, until only just lightly browned.

Return the chicken to the pan, add the bay leaves and pour in the wine and chicken stock. Bring to the boil, lower the heat and simmer, covered, for 20 minutes or until the chicken pieces do not run pink when pierced with a knife.  Turning the chicken pieces during the cooking.

Wine recommendations

A white wine from South-West France goes extremely well with this dish.

Conventional

     Côtes de Gascogne blanc

Interesting

     Jurançon sec

     Pinot Gris

Adventurous

     Fino Sherry